Chicken Cafreal Recipe
Ingredients
| Chicken | 1 (For 6 to 8) | |
| Ginger | 1 Inch (For 6 to 8) | |
| Garlic 1/2 pod | ||
| Coriander leaves | 1/2 Bunch (100gm) (For 6 to 8) | |
| Cinnamon 1" (2 pcs.) | ||
| Cardamoms | 5 (For 6 to 8) | |
| Cloves | 5 (For 6 to 8) | |
| Green chillies | 10 (For 6 to 8) | |
| Black pepper | 1 Tablespoon (For 6 to 8) | |
| Salt | To Taste (For 6 to 8) | |
| Frying Oil | 2 Cup (16 tbs) (For frying) | |
| Butter | 50 Gram (For 6 to 8) | |
| Soya sauce 1 tsp. | ||
| Lime | 1 (For 6 to 8) | |
| Vinegar | 1 Tablespoon (For 6 to 8) | |
Directions
1. Clean and cut chicken into two from the backbone. Make gashes on the chicken. Wash, keep aside, apply salt, lime, vinegar and soya sauce. 2. Grind dry ingredients along with coriander leaves.
3. Apply ground masala chicken along with butter.
4. Heat oil in trying pan and fry chicken.
5. Keep a small lid on the chicken pieces and weigh it down with a heavy weight. Reduce heat and cook for 1/2 hour, if necessary keep basting with stock of chicken.
3. Apply ground masala chicken along with butter.
4. Heat oil in trying pan and fry chicken.
5. Keep a small lid on the chicken pieces and weigh it down with a heavy weight. Reduce heat and cook for 1/2 hour, if necessary keep basting with stock of chicken.
Chef
